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Peach Crisp Recipe

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a close up shot of Peach Crisp with a spoon getting a piece
This perfect peach crisp recipe is delicious and simple, only requiring a few ingredients, including sweet peaches and a spiced oat topping.
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Table of Contents
  1. Peach Crisp Recipe Ingredients
  2. How to Make This Peach Crisp Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Peaches are one of those fruits that always remind me of summertime, and this peach crisp is pure, summery heaven. The crisp topping contrasts perfectly with the sweet and soft peaches; add a big scoop of vanilla ice cream so that it melts over everything to create the most delicious dessert ever. 

a close up shot of a slice of Peach Crisp on a plate topped with ice cream

Peach Crisp Recipe Ingredients

Peach Crisp Recipe raw ingredients that are labeled

You’ll need:

  • 2 (16-ounce) packages of frozen peaches, thawed with juice
  • 1 cup granulated sugar
  • 4 tablespoons all-purpose flour

For the Topping

  • ¾ cup all-purpose flour
  • ½ cup dark brown sugar, tightly packed
  • ½ teaspoon ground cinnamon
  • ½ cup cold cubed salted sweet cream butter
  • ¾ cup old-fashioned rolled oats

SUBSTITUTIONS AND ADDITIONS

PEACHES: You can substitute two 15.25-ounce cans of sliced peaches for the thawed frozen peaches. Reduce the bake time to 35 minutes.

TOPPING: You can garnish the topping with sanding sugar for an extra sweet crunch.

OLD-FASHIONED OATS: These are also known as rolled oats. It’s fine to use quick-cooking oats for this delicious dessert instead if that’s what you have in the cupboard.

How to Make This Peach Crisp Recipe

OUR RECIPE DEVELOPER SAYS

PRO TIP: You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.

STEP ONE: Preheat the oven to 375°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set it aside.

STEP TWO: Add the thawed frozen peaches and juice to a medium bowl. Pour the granulated sugar and 4 tablespoons of flour over the peaches. Stir to thoroughly coat the peaches. Continue to stir until no flour clumps remain. Pour the peaches into the prepared baking dish.

sugar and flour poured over the peaches and stirred in a bowl

STEP THREE: You can use a pastry blender/cutter, a food processor, or your hands to blend the flour, dark brown sugar, cinnamon, and cold cubed butter. If you are using a pastry cutter or your hands, add the topping ingredients to a medium-sized mixing bowl. Work the cold butter cubes into the flour mixture. Be careful not to over-blend. You want the mixture to be coarse crumbs. If you are using a food processor, pulse just until the mixture is coarse crumbs. 

PRO TIP:

To make sure this turns out crisp, take the oat mixture, press it into balls, and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookies.

flour, brown sugar, cinnamon and butter blended in a blender

STEP FOUR: Stir in the oats and evenly spread the topping over top of the peaches. Bake for 45 to 50 minutes until the oat topping is golden brown. Serve while still warm. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crisp at the lower end of the recommended baking time.

oats sprinkled over the peaches and baked until brown in a baking dish

How To Serve

Since this delicious dessert is made with frozen peaches, it is the perfect treat to enjoy year-round. Serve your easy peach crisp with whipped cream on top and a scoop of ice cream on the side.

Peach desserts are always a delightful addition to any meal. Our peach shortcake and peach Cool Whip pie are two of our favorite recipes.

Storage

IN THE FRIDGE: Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze the unbaked crisp for up to 3 months. Since the crisp is frozen, add an extra 15 to 20 minutes at 350°F. Keep a close eye on the crisp to make sure the topping does not burn.

overhead shot of Peach crisp with a spoon grabbing a piece

You don’t have to wait until peach season to make this great recipe. Brimming with juicy sweet peaches and a crumbly topping, this simple and classic dessert is a welcome treat any time of year.

FREQUENTLY ASKED QUESTIONS

Can I make crisp without oats?

You could make homemade peach crisp without oats. Instead, top with a crumble topping of ¾ cup brown sugar, 1 teaspoon ground cinnamon, 1 cup of all-purpose flour, and ½ cup of unsalted butter, melted. Combine and sprinkle on top of your fruit filling.

What is the difference between a fruit cobbler and a fruit crisp?

Both a cobbler and crisp are baked fruit desserts. Cobblers use either a biscuit or cake mix along with fruit, while crisp toppings are made up of sugar, butter, oats, and cinnamon and have more of a crumbly and granular look.

Can I use fresh peaches in this classic peach crisp recipe?

You can use fresh juicy peaches, or you could use canned peaches in this delicious peach crisp recipe.

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a close up shot of Peach Crisp with a spoon getting a piece

Peach Crisp Recipe

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This perfect peach crisp recipe is delicious and simple, only requiring a few ingredients, including sweet peaches and a spiced oat topping.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 7

Ingredients
  

  • 32 ounces frozen peaches, thawed with juice
  • 1 cup granulated sugar
  • 4 tablespoons all-purpose flour

Topping

  • ¾ cup all-purpose flour
  • ½ cup dark brown sugar, tightly packed
  • ½ teaspoon ground cinnamon
  • ½ cup cold cubed salted sweet cream butter
  • ¾ cup old-fashioned rolled oats

Instructions
 

  • Preheat the oven to 375°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set it aside.
  • Add the thawed frozen peaches and juice to a medium-sized mixing bowl. Pour the granulated sugar and 4 tablespoons of flour over the peaches. Stir to thoroughly coat the peaches. Continue to stir until no flour clumps remain. Pour the peaches into the prepared baking dish.
  • You can use a pastry blender/cutter, a food processor, or your hands to blend the flour, dark brown sugar, cinnamon, and cold cubed butter. If you are using a pastry cutter or your hands, add the ingredients to a medium-sized mixing bowl. Work the butter cubes into the flour mixture. Be careful not to over-blend. You want the mixture to be coarse crumbs. If you are using a food processor, pulse just until the mixture is coarse crumbs.
  • Stir in the oats and evenly spread the topping over the peaches. Bake for 45 to 50 minutes until the topping is golden brown. Serve while still warm.

Notes

  • You can throw together the topping the night before and store it in the fridge until you are ready to assemble this fruit crisp.
  • To make sure this turns out crisp, take the oat mixture, press it into balls, and break off pieces to sprinkle on top. This allows the best air circulation during baking and turns the topping into crispy pieces that resemble nuggets of oatmeal cookies.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crisp at the lower end of the recommended baking time.

Nutrition

Calories: 438kcal | Carbohydrates: 76g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 127mg | Potassium: 234mg | Fiber: 3g | Sugar: 55g | Vitamin A: 828IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg
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